Fiesta Lasagne
Yield
6 servingsPrep
30 minCook
60 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9 | each |
lasagna noodles
uncooked |
*
|
| 8 | ounces |
green chili peppers
canned diced |
|
| 2 | cups |
cottage cheese (low-fat 1%)
|
|
| ½ | teaspoon |
cumin
ground |
|
| 1 | teaspoon |
chili powder
|
|
| 18 | ounces |
tomato sauce
|
|
| 12 | ounces |
ground beef
browned and drained |
|
| 8 | ounces |
picante sauce
|
|
| 1 | cup |
corn
thawed |
|
| 1 | bunch |
scallions, spring or green onions
sliced |
*
|
| 2 | cup |
cheddar cheese
grated, sharp, low fat, 1/2 cup reserved for the top |
|
| 1 | cup |
sour cream, non-fat
reserved for the top |
|
| ⅓ | cup |
green olives
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9 | each |
lasagna noodles
uncooked |
*
|
| 231.2 | ml/g |
green chili peppers
canned diced |
|
| 473 | ml |
cottage cheese (low-fat 1%)
|
|
| 2.5 | ml |
cumin
ground |
|
| 5 | ml |
chili powder
|
|
| 520.2 | ml/g |
tomato sauce
|
|
| 346.8 | ml/g |
ground beef
browned and drained |
|
| 231.2 | ml/g |
picante sauce
|
|
| 237 | ml |
corn
thawed |
|
| 1 | bunch |
scallions, spring or green onions
sliced |
*
|
| 473 | ml |
cheddar cheese
grated, sharp, low fat, 1/2 cup reserved for the top |
|
| 237 | ml |
sour cream, non-fat
reserved for the top |
|
| 79 | ml |
green olives
|
*
|
Directions
Prepare lasagne according to package directions drain.
Stir the diced chilies into the cottage cheese.
Preheat oven to 350℉ (180℃).
In a medium bowl, mix cumin, chili powder, tomato sauce and picante sauce.
Spread ½ to 1 cup of the tomato sauce mixture over the bottom of a 9 x 13 x 2-inch baking dish .
Place three pieces of lasagne on top of sauce.
Spread half of the cottage cheese on the lasagne and sprinkle half each of the ground beef, corn, scallions and cheddar cheese.
Repeat layering, beginning with sauce.
Place a layer of lasagne on top.
Pour remaining sauce over lasagne.
Cover with aluminum foil and bake for 30 minutes.
Uncover, top with sour cream, Cheddar cheese and olives.
Re-cover and continue baking for 15 minutes.
Let stand 15 minutes before serving.
